So, yeah, these really take about six minutes! And they are good! I had some of the chickpea mixture left over, so I ate that the next day for lunch with some tortilla chips. Yum! GREAT recipe to have when time is tight. PS: I used vegan Cheddar and vegan sour cream!
makes 4 servings
1½ cups chopped onion
2-3 tsp ground cumin
2 (15- to 15½-oz) cans chickpeas, drained, rinsed
2 firm, ripe Hass avocados, peeled, diced
1 tsp grated lime zest
3 Tbsp fresh lime juice
8 crisp corn taco shells
Optional garnishes: grated cheddar cheese, shredded lettuce, pico de gallo, sour cream
1. In a large skillet, heat 1 Tbsp canola oil over medium heat. Add onion and cook 4 minutes, until onions have softened. Add cumin; cook 1 minute.
2. Add chickpeas and 1 tsp kosher salt and cook 1 minute. Transfer mixture to a bowl and toss gently with avocado, lime zest, and lime juice.
3. Spoon mixture into taco shells. Garnish with grated cheddar cheese, shredded lettuce, pico de gallo, and sour cream. Serve with lime wedges.